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My review
Chicken and Olive Stew
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D. S. Brennan
"Based off of the delicious flavors in Moroccan and Spanish cooking. Tastes great served over pearl couscous."
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Ingredients
1 h 20 m servings 223Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Heat vegetable oil over medium-high heat in a Dutch oven. Add chicken and bacon; cook and stir until chicken is deep golden brown and bacon is crisp, 5 to 10 minutes. Drain oil, leaving chicken and bacon in Dutch oven.
- Pour water into Dutch oven and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon.
- Stir tomato sauce, green olives, garlic, vermouth, lemon juice, and red pepper flakes into chicken mixture. Reduce heat to medium and, stirring occasionally, simmer until liquid reduces to a thick sauce, about 1 hour.
Footnotes
- Cook's Note:
- White wine can be substituted for the vermouth.
Nutrition Facts
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Reviews
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10/21/2016
Made it as a soup by adding 4 cups of chicken broth, diced tomatoes and pasta. Topped with mozzarella and crumbled bacon.
8/25/2017
This recipe is delicious!! I have done twice already and will definitely do it again. For the second time I substituted the bacon with ham and the green olives with black olives as I thought the...
1/31/2017
This may be my new favorite meal. I was eating it out of the pan. DELICIOUS!!!
1/30/2017
I added cumin ,bay leaf and a sweet potato since I had one on hand. Very delicious **used gin since no vermouth or white wine available I put over long grain rice
9/9/2015
The bacon adds a great layer of flavor. I had pearl couscous on hand, but my husband thought noodles would be a better choice. That's how I served it, and would in the future, as well. I did c...